Organic acid based products

a market evaluation and technical comment

While the market is saturated and the demand for top quality poultry and pork in industrialised countries is more or
less stable, improving living standards in other countries and an increase in the worldwide population results in a
steadily increasing demand for poultry and pork meat. This together with the ban of antibiotics to secure the supply
of safe food is expected to result in an increased demand for animal feed additives. Especially the ban of antibiotics
within the EU has moved acidifiers in the centre of attention, as they are the next most adequate alternative to the
use of antibiotics. However, in general the market seems to shift more and more from the usage of pharmaceutical
products to the usage of natural feed ingredients not least to gain - after a number of food scares worldwide - back
the consumers’ trust in animal products.
By: Angela Riemensperger (Product Manager, BIOMIN)

Single organic acids are used as feed preservatives for a long time. The most popular
single acids used are formic and propionic acid. However, the usage of organic acids as
feed additive started to become popular in the 90ies  of the last century and research
on the usage of acidifiers was boosted in the late 90ies and the beginning of 2000 due
to the upcoming ban of antibiotics within the European Union. Research done on the
usage of organic acids as feed additive promptly showed that using organic acid blends
consisting of various organic and inorganic acids instead of single organic acids
enhance positive effects above those that can be achieved by using single acid
products. Therefore, most organic acid based products contain organic acid blends
instead of using single acids to exert even stronger effects on animal performance. Out
of a selection of nearly 300 products currently available at the market only around
38% are based on a single acid. Most products are based on organic acid blends
containing two or three acids, while a combination of more than three products is not
very common (Figure 1). Numerous organic acids besides formic and propionic - the
most commonly used acids - are used as shown in Figure 2. However, the most
commonly used besides formic and propionic acid are citric and lactic as well as sorbic,
malic, acetic and fumaric acid, while benzoic, butyric, tartaric and sorbic acid are not
commonly used. However, the effects
which can be seen when using organic
acids highly depend on which organic acid
is used and at which inclusion level the
acids are used. Furthermore, for preserving
purposes, inclusion levels of organic acids
are in general lower than for performance
promotion.

Figure 1: Number of acids combined within a

selection of almost 300 products (distribution in %)

Figure 2: Organic acids used (distribution in %)

 In about 30% of the
products organic acids
are combined with salts
of organic acids. Most
commonly used are
ammonium formate and
ammonium and calcium
propionate, salts of
formic and propionic
acids (Figure 3). In most
cases (around 67%)
only one salt of an
organic acid is included
as shown in Figure 4. To
a lesser extent (26.5%)
two different salts organic acids are included, while the usage of three or more salts of
organic acids within one product is not common. Including salts of organic acids in acid
based products has the advantage, that salts of organic acids are easier to handle as
they are less corrosive compared to the liquid organic acids and more soluble in water
than some liquid organic acids. Furthermore, salts of organic acids are in general
odourless - a factor, which is more an issue in the feeding of pigs than poultry, as pigs
react more sensitive to odours than poultry. However, salts of organic acids do not
reduce the pH to the same extent than organic acids do. This is due to the replacement
of the H+ ion by other cations such as Ca2+, NH+ and NH4+. The reduction of the pH
is playing a key role in the usage of acidifying products. The proportion of dissociated
acids increases with increasing pH. Only non-dissociated acids are able to penetrate
the bacteria cell wall by traversing the membrane and disrupt the processes of certain
types of bacteria, resulting in the inhibition of their growth or even cellular death. This
means that, if
pH does not
decrease to
the same
extent as it
does by using
organic acids
instead of
their salts
bacterial
growth is not
inhibited to
the same
extent as it
would be by
using organic
acids.

Figure 3: Salts of
organic acids used in acid products (distribution in %)
 Figure 4: Number of salts of organic acids used within a
product (distribution in %)

In the analysed products included in this

study other ingredients such as for example
glycerine vegetable oils, benzaldehyde, etc.
are included. A list of other ingredients used
for the supplementation to organic acid based
products is shown in table 1. The most
popular ones used (>3%) are inorganic
acids, minerals and vitamins, essential oils,
antioxidants, formaldehyde, glycerine,
saccharides and betain.

Table 1: Other ingredients used in organic acid based

products

Ingredients used in organic acid based products

Inorganic acids, minerals and vitamins, essential oils, antioxidants,

>3%
formaldehyde, glycerine, saccharides, betain

Amino acids, mono- and diglycerides, aroma, vegetable oils, salts of

<3%
inorganic acids, yeasts, clay minerals, propylene glycol, bacteria

Glucose, sweetener, diatomite, choline, hexamine, benzaldehyde,

<1%
saponins, fungus, biotine, enzymes, probiotics, protein

As it’s shown in Figure 5, in almost 18% of the acid based products included in this
study inorganic acids are included. Mainly phosphoric acid was used. Other inorganic
acids available for animal nutrition would be amongst others for example sulphuric and
hydrochloric acid. Inorganic acids dissociate completely and have therefore on one
hand a strong effect on pH. On the other hand, inorganic acids are not able to enter
the bacterial cell wall. Therefore, the antibacterial effect, which can be seen when
including inorganic acids to an animal’s diets derives from their ability to lower pH in
feed and the gastrointestinal tract. Furthermore, inorganic acids might result in a bitter
taste of the diet, thus lowering feed consumption. Another observed adverse effect is
the disruption of the animal’s metabolism due to the influx of anions. Thus, it is less
surprising, that inorganic acids were applied into animal feed with different degrees of
agreement. Some research has resulted in severe growth depression in weaning
piglets due to the addition of hydrochloric or sulphuric acid in the pigs’ diet. Effects
seen by the usage of phosphoric acids are despite of a proven pH reduction
contradictory. However, later research reported comparable growth benefits in piglets
for supplementation with fumaric acid and a phosphoric acid-based product
immediately after weaning.

Figure 5: Other ingredients used in organic acid based products (distribution in %)

In almost 15% of
the products used
in the current investigation minerals and vitamins were supplemented. Most popular
minerals used, are besides sodium (around 29%) and potassium (ca. 34%) copper
(around 24%) and zinc (19.5%; Figure 6). When vitamins are included in a product
usually vitamin C (around 22%) is used. However, in some products also vitamin B
(4.9%) and vitamin D3 (2.4%) are included. Commonly only one (58.5%) or to a
lesser extent two different minerals or vitamins (around 29%) are substituted to the
acid based products. In some cases more than three (around 12%) different vitamins
and minerals are included in a product as shown in Figure 7. However, in none of the
products investigated in this study more than five different minerals and vitamins were
included.

Sodium and potassium are involved in nutrient transfer across cell membranes, body
pH regulation, water balance and digestion.

Copper is often added at high levels as an inexpensive way to promote growth. It is

important for many physiological functions including iron metabolism, immunity and
protection of tissues from oxidative stress. However, concerns raise due to the usage
of high levels of copper especially on older pigs diets as this can result in a build up of
copper in the soil on which the manure of pigs fed high levels of copper are fed.

Zinc in general is required by the animal for normal epidermal tissue development and
proper function of several metabolic enzymes. Zinc was shown to reduce the incidence
of diarrhoea and increases weight gain especially in young pigs. But also with zinc it
needs to be kept in mind that excess nutrients added to the animals’ diets results in an
increase in zinc excreted and the related negative impact on the environment. Another
negative effect deriving from feeding high amounts of copper in older pigs is that it
increases the amount of unsaturated fat, which results in softer pork fat.

Vitamin C plays an important role in the functionality of the immune system. It is

believed to have beneficial effects especially during periods of stress. However, the
body’s ability to store vitamin C is limited and excessive concentrations of vitamin C
metabolites are excreted via urine. There is only limited evidence suggesting that
supplemental vitamin C has beneficial effects during stress especially in pigs, but also
in chickens.

However, in general it has to be kept in mind that the amount of nutrient excreted is
directly related to the concentration of the nutrient in animal feed. Therefore, it is
important not only due to environmental concerns to formulate the animals’ diets as
close to their requirements as possible. Furthermore, the diets should be designed to
prevent additional excretion of nutrients to avoid unnecessary costs by wasting
nutrients through excessive supplementation. Furthermore, high dietary mineral levels
result in an increased buffer capacity, thus reducing levels of free hydrochloric acid.
Pepsin activation and pancreatic enzyme secretion are reduced, impairing nutrient
digestion.
Therefore a
lower buffering capacity is more beneficial as it results in positive effects on feed
digestion.

Figure 6: Minerals and vitamins in acid based products (distribution in %)

Figure 7: Number of minerals and vitamins used within

one product

6.5% of the organic acid based products

analysed in the current study contained
essential oils. Combining essential oils and
organic acids becomes more and more
popular due to the improvement of the anti-
microbial effect of these agents. Organic
acids are in particular active in feed and the
upper part of the gastro-intestinal tract,
whereas essential oils exert their action in
the later segments of the intestinal tract.
Thus, the combination of both organic agents
(organic acids and essential oils) results in a more efficient product due to providing
beneficial influences throughout the whole gastro-intestinal tract. Synergistic effects
were found due to combining organic acids and essential oils resulting in improved
feed conversion and improved average daily gain in poultry as well as pigs. In fact,
effects found on animal performance were not only of additive but more of a
synergistic nature. These synergistic effects between both products allow an even
further reduction of inclusion level of organic acids and essential oils reducing
additional feed costs. Furthermore, combining organic acids and essential oils can not
only provide protection against harmful bacteria within the whole intestinal tract. Acids
still remain active in feed, lowering its pH and therefore keeping the uptake of harmful
bacteria low.

In 5.2% of the products included in the current study antioxidants like

butylhydroxytoluol (BHT), butylhydroxyanisol (BHA) and ethoxyquin are included.
Antioxidants prohibit fatty acid oxidation and formation of peroxide free radicals. If a
reactive molecule contains one or more unpaired electrons the molecule is classified as
being free radicals, which have the potential to damage cells and tissues. Furthermore,
they protect feed sources against the destruction of vitamins especially vitamin A and
E. Vitamin A functions in growth of skeletal and soft tissues of the body and vitamin E
plays a role in the functioning of the immune system, as challenge to the animal by
any disease process triggers an immune reaction. Such a reaction requires adequate
levels of vitamin E, which are consumed in the process.

Formaldehyde has been used as an antimicrobial feed additive and was shown to
reduce Salmonella and E. coli counts in feed. However, it remains unclear if the
recontamination of feedstuff by Salmonella can be prohibited. Furthermore, it has been
demonstrated, that the occurrence of Salmonella can be reduced by formaldehyde, but
proof if formaldehyde also reduces Salmonella in animals is scarce. However, already
the organic acids themselves have been proven to be effective in combating
Salmonella.

Glycerine or glycerol is a by-product of biofuel production and may be used as an

energy source. However, research found, that there is a considerable amount of
variability in the composition of glycerine available at the market. Furthermore,
glycerine has to be included in diets at high levels to see positive effects on growth
performance. It was also shown, that for swine, the energy value of crude glycerol is
less than the energy value of vegetable oils. However, energy value of glycerol may
also be depending on glycerol purity. Furthermore, it was shown, that effects of
glycerol on growth performance can only be seen at very high inclusion levels.

Research has shown that saccharides can be potential immunomodulatory agents and
improve health and immune function. The improved immune function is definitely an
advantage of the inclusion of saccharides into animals’ feed. However, due to the lower
pH and the bacteria reducing effect in feed and the GI tract, when feeding acidifier
products the immunological challenge for the animal is generally reduced.

Betain acts as an osmolyte in vertrebrate species and as a methyl donor, therefore

reducing the requirements for other methyl donors such as methionine and choline.
However, studies on the dietary betaine effect on the performance of poultry and pigs
are contradictory as in some experiments betaine supplementation improved daily gain
whereas in other studies betaine had no effect. The effects which might be seen by
including betaine to a diet might like with glycerine be a matter of the source of
betaine.

The overview of some acidifier products currently available on the market clearly
demonstrates the importance of acidifiers on the market. Obviously quite a lot of work
went into making acidifying products more powerful and using possible synergistic
effects by including various other substances within acidifying products. However, it
has to be taken care, that real synergistic effects are achieved by combining acid
based products with substances with a different mode of action or a different site of
action. Furthermore, possible antagonistic effects have to be ruled out when combining
organic acids with other substances, otherwise, economical benefits might be put on
jeopardy.